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This Author published in this journals
All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Iwan Surjawan
Politeknik Internasional Bali
Arts Humanities Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Vegetarian Rawon Featuring Jelly Based ‘Kikil’ as an Innovation in Traditional Indonesian Cuisine Ni Luh Kartini; Iwan Surjawan
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 2 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i2.104

Abstract

Plant based foods, particularly plant based meat analogues (PBMA), have gained increasing attention as solutions to sustainability, health, and ethical challenges within global food systems. However, most PBMA innovations remain focused on generic meat substitutes and are rarely integrated into traditional culinary contexts. This study aims to develop and evaluate a vegetarian rawon using jelly based “kikil” as a sustainable innovation in Indonesian traditional cuisine. This research employed a Research and Development (R&D) approach using the ADDIE development model and was conducted in the practice laboratory of Politeknik Internasional Bali. Data were collected through observation, literature review, and sensory evaluation using a hedonic test. A total of 30 untrained panelists participated in the sensory assessment, evaluating taste, color, aroma, texture, and innovation attributes. The results indicate that the vegetarian rawon with jelly based kikil achieved good sensory acceptance, with mean hedonic scores ranging from “liked” to “highly liked”. Aroma and innovation received the highest scores, while taste and texture demonstrated acceptable performance as functional substitutes for conventional kikil. These findings suggest that plant based jelly can effectively replace gelatinous animal connective tissue in traditional dishes without compromising core sensory identity. This study contributes to the development of locally grounded PBMA by proposing a dish-based and function-driven substitution approach, while highlighting the potential of Indonesian traditional cuisine as a platform for sustainable, innovative, and market-relevant plant based food development.
Innovation Of Orange Into Candy In Batu Kaang Village, Kintamani, Bali Billy Tanius; Heru Pramudia; Iwan Surjawan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.252

Abstract

Batukaang Village in Kintamani, Bali, is renowned for its high-quality Kintamani oranges (citrus reticulata), known for their unique aroma and flavor. However, marketing efforts largely focus on fresh fruit, resulting in underutilization of surplus or downgraded oranges rejected for size, shape, or color. This surplus, especially during peak harvests, leads to price drops and reduced farmer income. This study addresses the issue by developing a value-added product, Kintamani orange jelly candy as an innovative souvenir aligned with Bali's culinary tourism. Using a qualitative descriptive method and simple experimental design, three gelling agents (seaweed agar, cornstarch, and commercial jelly powder) were tested to find the best formulation for taste and texture. Sensory evaluation by 70 untrained panelists measured preferences across seven attributes: chewy and soft texture, taste, aroma, color, shape, and aftertaste, using a five-point hedonic scale. Product C, made with commercial jelly powder, was most preferred for its soft, chewy texture and pleasant flavor and aroma, though improvements in shape and color were needed. Product A received moderate acceptance, while Product B rated lowest in all categories, indicating a need for reformulation. The findings highlight the potential of Kintamani orange jelly candy as a strategy to reduce fruit waste and enhance the economic value of local produce. It also offers a promising new culinary souvenir to promote Batukaang Village within Bali’s tourism sector. Further research is recommended to refine formulations, broaden market reach, and evaluate commercial feasibility on a larger scale.
Co-Authors Ni Luh Kartini Pramudia, Heru Tanius, Billy